Vermicelli piccanti alla Calabrese
Calabria-Basilicata (Lucania)
Preparation - Easy
Serves 4
- 12 anchovies packed in oil, drained and chopped
- 5 cloves garlic, peeled and chopped
- 5 T extra virgin olive oil
- 1/2 peperoncino, or 1/4 t red chili flakes, more to taste
- 2 T fresh parsley, chopped
- 1 lb vermicelli, angel hair or spaghettini
- Salt
- Water
BRING the pasta water to a boil and cook pasta.
MEANWHILE, in a large skillet heat the olive oil.
ADD the garlic and sauté till golden.
ADD the chili pepper and sauté for a minute more.
ADD the anchovy and mash into a puree with a fork.
DRAIN pasta lightly reserving a 1/4-cup of the water.
POUR hot anchovy sauce onto pasta.
TOSS moistening with a tablespoon or two of the pasta water if you like.
SPRINKLE with parsley.
SERVE.
Lo Chef
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